The availability of ethanol: A decisive factor in the biosynthesis of ethyl esters in enzyme-modified cheese flavor

Encyclopedia of Dairy Sciences

Jan Wouters · International Dairy Journal · 2012 · 938 citations

Agriculture, Animal Sciences, Dairy Science +12

Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products

Gerrit Smit, Bart Smit, Wim Engels · FEMS Microbiology Reviews · 2005 · 863 citations

Agriculture, Food Science, Microbiology +17

Esterases of lactic acid bacteria and cheese flavour: Milk fat hydrolysis, alcoholysis and esterification

Ross Holland, S.-Q. Liu, Vaughan L. Crow et al. · International Dairy Journal · 2005 · 203 citations

Agriculture, Food Science, Microbiology +16

Identification of Aroma Compounds in Parmigiano-Reggiano Cheese by Gas Chromatography/Olfactometry

Michael C. Qian, Gary A. Reineccius · Journal of Dairy Science · 2002 · 176 citations · Full text

Agriculture, Dairy Science, Food Science +16

Flavor compounds with high odor activity values (OAV > 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association

Yijin Yang, Lianzhong Ai, Zhiyong Mu et al. · Food Chemistry · 2022 · 144 citations

Agriculture, Enology, Food Science +16